Caramelized Onion Flavored Rice Food

CARAMELIZED ONION RICE

Steps:

• Melt butter in skillet and sauté onions until softened and lightly browned. Add garlic, sauté 1 minute.
• Add brown sugar and sauté until caramelized-looking, 3-4 minutes.
• Mix rice, broth and onion mixture and cook in rice cooker.
• Note: I like my rice slightly crunchy and not soggy so if you like yours softer add 1/4- 1/2 cup of extra broth.

MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)

Steps:

• In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
• Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
• Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
• Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it's warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
• Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
• Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining 1/4 teaspoon salt over the onions. They'll crisp up as they cool.
• When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
• Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about 3/4ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
• Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.

CARAMELIZED ONIONS AND LENTIL RICE

Steps:

• Melt the butter with the oil in a medium skillet over medium heat. Add the onions, sugar, and some salt and pepper. Cook until the onions become deep brown and sticky, about 20 minutes, stirring every 4 or 5 minutes (if the onions color too quickly, reduce the heat to medium-low).
• While the onions caramelize, make the rice. Heat the remaining tablespoon of oil in a saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the rice and stir, cooking it until the grains begin to turn opaque, about 2 minutes. Add the water, lentils, and cumin; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Serve topped with the caramelized onions.

MUSHROOM AND CARAMELIZED ONION WILD RICE

Steps:

• In a large saucepan, saute the onion in the butter and olive oil at medium heat until lightly browned and beginning to caramelize; add the mushrooms and saute another 5- 10 minutes until they have released their juices; then add the wild rice and saute another 5 minutes, stirring frequently.
• Add the water, bouillion cubes, and pepper, stir a bit, bring to a boil, cover, turn heat down to low and simmer for 45- 60 minutes, or until the water is absorbed and the rice is quite tender.
• Check after 45 minutes; if it appears too dry, you may need to add 1/4 cup water; if too wet, cook uncovered for the remaining 15 minutes.
• This recipe is also quite good without mushrooms, provided you use at least 2 onions and add 1- 2 cloves of garlic (add garlic at the same time as the wild rice).

BROWN RICE AND CARAMELIZED ONION SALAD

Steps:

• Heat olive oil in fry pan.
• Cook onions slowly on low heat for 20 minutes.
• Add brown sugar and vinegar and cook 10 more minutes.
• Combine rice,onions,lots of salt and pepper,chopped herbs and pine nuts.
• Serve at room temperature.

RICE WITH CARAMELIZED ONIONS AND CRANBERRIES

Steps:

• Coop rice in the chicken stock either on the stove top or in a rice cooker. Set aside.
• In a pan, Fry the onions and sugar in 3tbsp butter till limp and all the liquid has evaporated.
• Cook for another 25mins till it caramelizes, stirring often.
• Dump in craisins and cover the pan for 5mins to let everything steam.
• Open the lid, and dump in your cooked rice. Toss Well.
• Turn off the heat and add the remaining 5tbsp of butter. Toss till its melted and incorporated into the rice. Serve.